with Mary Anne Mohanraj
I had a batch of cashew milk toffee that didn’t *quite* set up. I think I need to check the calibration of my candy thermometer. But I thought it might work well as a crumble topping for brownies.
Folks, it’s delicious. REALLY rich, so I only want it in very small bites, but totally yummy.
I’ll have some at the One Lake Brewing event on Saturday, but I don’t have a lot. Come early. 🙂
Your jaggery (or brown sugar) is too hard to cut? Microwave in a safe dish, covered in a damp paper towel, in ten second bursts, until crumbly. Took about a minute before I could start shaving bits off.
My semester is almost done (classes ended last week, grading final projects this week), so my schedule has eased up significantly. Going to try to start working on this diabetes thing. As I said before, I don’t need general advice — I had gestational diabetes with Anand fifteen years ago, so I did the five finger pricks / day and carb counting, and I have a pretty clear idea of how I should eat in order to bring my glucose levels down.
That said, eating the same dishes over and over again gets boring — and when I get bored, bad things happen. So one thing I’d like to do is start working on incorporating more fish into my diet. I really like fish, but the kids and Kevin don’t, so we just don’t eat that much of it; it’s easier to default to things they’ll eat too.
But I usually eat breakfast on my own, and I like fish (and savory) for breakfast, so here’s a request — give me your breakfast fish dishes, the more varied the cuisine, the better. If they can be made in less than 10 minutes, you get a gold star! If you happen to know calories / carb counts, even roughly, that’d be helpful to include.
This was this morning’s breakfast, along with a persimmon (I love persimmon season) — I’ll probably have some more fruit mid-morning. Part of diabetes for me was switching to eating six small meals / day, to keep my sugars more regulated — that worked well for me fifteen years ago, and it became part of my regular routine. Second breakfast, afternoon tea, supper — hobbits know best.
This is one slice of multigrain toast — while it’s toasting, take out the whitefish spread (I like the Door County whitefish paté, available at my local Whole Foods, if I’m not making my own), capers, and jar of pickled onions. Slice up some cherry tomatoes (they’re pricey, but we’ve gotten addicted to the Cherry Bombs, Sugar Bombs, etc. lines that have come out the last few years, and when it’s so hard to find good fruit in Chicago in the dead of winter, we’re willing to budget a little more for them). When the toast comes out, assemble. I forgot to salt / pepper this time, but you certainly can, and it’ll be even tastier. It was really delicious as is, though.
5 minutes, start to finish.
Rough calorie count, 250-300.
Rough carb count, 33 grams (mostly from the bread, 21 grams, the rest divided between the fish and tomatoes, with a bit for the pickled onions).
Carbs in a persimmon: 8 grams
Rough guideline: “It can be helpful to eat carbohydrates consistently throughout the day. For example, adults with diabetes may aim for 45–60 grams of carbohydrates per meal and 15–20 grams per snack”
Lazy Saturday morning breakfast; taught Anand how to make breakfast sausages and waffles. He had his waffle with syrup and sausage and grapes; I had mine with spicy turkey curry and tea. So good!
Also on the leftover turkey menu lately, turkey curry and rice, turkey curry on toast, turkey and ham cooked into a veggie soup, sliced turkey breast on toasted multigrain bread with mayo, green chili MD sauce, and cranberry sauce. All yum. But I think I’m ready to freeze the remaining turkey curry for a rainy day. 🙂
Did you have turkey? Did it turn into other things?
Did a little writing work today, in between family commitments. This was fulfilling commitments too — way back when, I did the Vegan Serendib kickstarter, and I promised a Serendib tea party sampler cookbook. I’m finally working on that. It’s a blend of Sri Lankan and traditional British afternoon tea, which is what I usually do for my tea parties.
This isn’t final — a few of these are completely theoretical recipes, and I’m going to have to actually make them and make sure they’re delicious before I list them. And I think I want to include a non-tea beverage for each season as well. But it’s going to look something like this. 🙂
We’ll have a pre-order page up soon for the ebook (and of course, if you backed the Kickstarter, you shouldn’t buy another copy!). If you’re interested in being tagged into the pre-order page, comment below. It’ll be $1.99, I think, just like the cocktail party sampler book.
At some point, I’d love to expand this into a proper full cookbook, with about three times as many recipes — the plan would be to do it month by month, rather than season by season. Which should get us close to 120 recipes total, I think.
But one step at a time. We put this together, and then I can set up the Kickstarter for Gluten-Free Serendib, which is the next cookbook I promised to work on. I’m expecting that to go pretty fast, because most of the recipes in Feast and Vegan are already gluten-free — I just need to work on a few of them (and decide whether to use Feast or Vegan as the base — hmm…)
Anyway, nice to be making some progress after too long not writing anything.
